Maple-Chestnut Cheesecake Recipe

There are so many delightful flavors that perfectly complement each other in this rich, impressive cheesecake. The hint of cinnamon in the crust goes wonderfully well with the maple-brown sugar filling. The homemade maple-glazed chestnuts just takes it over the top.—

Directions

In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Reduce heat to 325°.

For filling, in a small saucepan, bring 1-1/2 cups maple syrup to a low boil; cook until reduced to about 1 cup. Cool to room temperature.

In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.